Pork Chops & Calabrian Mayo with Warm Salsa Verde Bean Salad

Pork Chops & Calabrian Mayo

with Warm Salsa Verde Bean Salad

40 MIN
+$5.99/serving 4 Servings
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  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
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  • with Salmon

    From the Test Kitchen

    To accompany our pork chops, you'll be making a side of cannellini beans, zucchini, and tomatoes dressed in Italian-style salsa verde. You'll top the pork chops with a dollop of bold Calabrian mayo for a nice kick of heat.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    fresh
    ingredients
    Pork Chops & Calabrian Mayo with Warm Salsa Verde Bean Salad
    Title
    • 4 Skin-On Salmon Fillets
    • 1 15.5-Oz Can Cannellini Beans
    • 1 Zucchini
    • ⅔ cup Salsa Verde
    • ¼ cup Mayonnaise
    • 1½ tsps Calabrian Chile Paste
    • 2 oz Sliced Roasted Red Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ½ lb Grape Tomatoes
    • ¼ cup Grated Parmesan Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Medium dice the zucchini. Halve the tomatoes. Drain and rinse the beans. Roughly chop the peppers; place in a large bowl.

    Make the bean salad
    2 Make the bean salad

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the drained beans and salsa verde (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated. Transfer to the bowl of chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the salmon
    3 Cook the salmon

    Pat the fish dry with paper towels; season on both sides with salt and pepper. Season only the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish & serve your dish
    4 Finish & serve your dish

    In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Serve the bean salad topped with the cooked fish and Calabrian mayo. Garnish with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Medium dice the zucchini. Halve the tomatoes. Drain and rinse the beans. Roughly chop the peppers; place in a large bowl.

    2 Make the bean salad

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the drained beans and salsa verde (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated. Transfer to the bowl of chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Make the bean salad
    Cook the salmon
    3 Cook the salmon

    Pat the fish dry with paper towels; season on both sides with salt and pepper. Season only the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Finish & serve your dish

    In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Serve the bean salad topped with the cooked fish and Calabrian mayo. Garnish with the cheese. Enjoy!

    Finish & serve your dish
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